Cookies & Brownies

I (Charlie) have been cooking since I was a teenager. My first
experiences involved breakfast, when my mom was working third shift.
Since Wendi and I have been married, I have done much of the cooking.
Occasionally, she cooks the meals. Sometimes we work together in the
kitchen, and these are the most enjoyable times.

In this section, you’ll find an assortment of our favorite recipes.
Some of them are our own originals; others were passed down from Mom
or gathered from other sources. Feel free to copy, use and distribute
them as you wish. And most of all, enjoy!

Metric Measurements

If you’re using metric measurements (which is probably true
unless you’re in the United States), use these easy, approximate
conversions. If you need something more precise, try our
Metric Conversions, Etc.

Metric equivalents for the kitchen

U.S. Measure

Metric Measure

One teaspoon

5 milliliters

One tablespoon

15 milliliters

1/4 cup

60 milliliters

1/3 cup

80 milliliters

1/2 cup

120 milliliters

2/3 cup

160 milliliters

3/4 cup

180 milliliters

One cup

240 milliliters

Oven temperature equivalents

Fahrenheit(°F)

Celsius(°C)

300

150

325

160

350

170–180

375

190

400

200–210

425

220

450

230

A Few Words About Ingredients

High quality ingredients are essential to great results.
That may mean more expensive but not necessarily so. Choose
trusted brands for consistent results. This is not an
advertisement, but here are a few of our favorites:

Brown Sugar

Most brands of brown sugar consist of finely granulated sugar to
which molasses had been added. Use a pure cane sugar such as
C & H® or Domino® for best results. You can actually
smell the difference, and foods made with it have a smoother
flavor. As for granulated or powdered sugar, there is little, if any,
difference between brands.

Butter Flavor Crisco®

The stuff is great! We use it in pie crusts, baking and some
frying, whenever ordinary shortening is called for.

Real dairy butter

Of course, everything bakes better with real dairy butter than
with margarine, but if either the cost or the saturated fat bothers you,
try a good stick margarine such as Imperial® or Blue Bonnet®.
Soft spreads are thinner and break down easily, so they are not
the best choice for baking.